Processing of Fruits and Vegetables: From Farm to Fork

ISBN-13: 9781774634035 / Angielski / Miękka / 2021 / 382 str.

Khursheed Alam Khan; Megh R. Goyal; Abhimannyu A. Kalne

Opis

Looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the processing industry, and other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts.

Spis treści

PART I: PROCESSING, ANTIOXIDANT/ ENZYME PROFILES OF FRUITS AND VEGETABLES

Monica Premi and Khursheed Alam Khan

Effects of Enzymes in Processing of Fruits and Vegetables

Sivashankari Manickam and Akash Pare

Use of Solar Energy in Processing of Fruits and Vegetables

Mahendrabhai Babulal Patel, Kamalchandra R. Trivedi, and Khursheed Alam Khan

Manufacturing of Jams, Jellies and Marmalades from Fruits and Vegetables

Tanya Luva Swer, Savita Rani, and Khalid Bashir

Ultravoilet Light Treatment of Fresh Fruits and Vegetables

Bazilla Gayas, Beena Munaza, and Gagandeep Kaur Sidhu

Application of Pulsed Light Technology in Processing of Fruits and Vegetables

Umesh C. Lohani, Khan Chand, Navin C. Shahi, and Anupama Singh

Use of Hurdle Technology in Processing of Fruits and Vegetables

Kiran Dabas and Khursheed Alam Khan

Use of Vacuum Technology in Processing of Fruits and Vegetables

Chandrakala Ravichandran and Ashutosh Upadhyay

Extraction Techniques of Color Pigments from Fruits and Vegetables

Debabandya Mohapatra and Adinath Kate

Non-Destructive Methods for Size Determination of Fruits and Vegetables

Ajita Tiwari

Role of Artificial Sensors for Measurement of Physical, Biochemical Properties of Fruits and Vegetables

Anwesa Sarkar, Khursheed Alam Khan, Anupama Singh, and Navin Chandra Shahi

Waste Reduction Techniques in Fresh Produce

Kumari S. Banga, Sunil Kumar, and Khursheed Alam Khan

Negative Effects of Processing on Fruits and Vegetables

Tanya Luva Swer, Savita Rani, and Khalid Bashir

Effects of Processing on Vitamins in Fruits and Vegetables

Singathirulan Balasubramanian, Abhimannyu Arun Kalne, and Khursheed Alam Khan

O autorze

Khursheed Alam Khan, MTech, is an Assistant Professor in the Department of Agricultural Engineering at the College of Horticulture, Mandsaur, of Rajmata Vijayaraje Scindia Agriculture University (RVSKVV), Madhya Pradesh, India. He has published more than 25 research papers in national and international journals as well as many conference papers. In addition to his research and teaching experience, he has worked at the national and international level for more than 13 years, with particular experience in the production and quality control of processed food products such as tomato ketchup, sauces, salad dressings, and mayonnaise.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books.

Abhimannyu A. Kalne, MTech, is an Assistant Professor at Swami Vivekanand College of Agricultural Engineering and Technology & Research Station, Indira Gandhi Agricultural University, Raipur, India. Formerly he worked on the Technology Mission on Citrus project of the Government of India at the National Research Centre for Citrus, Nagpur, India, and on the World Bank-aided National Agricultural Innovation Project (Component 4: Basic and Strategic Research in the Frontier Areas of Agricultural Science) at the Central Institute of Agricultural Engineering, Bhopal, India.